I've been reading recent posts about petit fours and have a couple of questions:
Can you use the Ateco petit four cutters ($18.50 at bakerstools.com) with a regular sheet cake? They measure 2" deep.
Is the Kathy Scott kit ($60.00) really any different or easier? It reads as if you use individual cake "pans" instead of a sheet cake.
Do you always put filling in petit fours?
I've been requested to make 36 for a lady. I told her that I'd never made them but would love to try - and she said "go for it"!
What are the costs for petit fours? Now you have to remember I'm in lower Alabama where $30 is tipping the high end of the scale for a nice cake 
I'm not familiar with the Ateco, but I have Kathy Scott's kit. You just make a sheet cake and use the cutters (like cookie cutters) to cut the cake. I use a jelly roll pan so the cake isn't too thick. She has cutters in the kit that match the shape of the choc mold included. Mine is the basic shape, round, oval, square and triangle. Coat the mold with white choc and let set, put a little BC or filling or whatever (just a dab) put in the cut cake and cover with white choc and let set again. Then she has bigger cutters in there for making a top cover out of rolled fondand or choc clay and molds for a decoration on top of that. They are stunning and they go really fast. Here is Calif. we can get $2 each for them, not sure for your area.
Hi, I make petit fours quite often. I live in AL and the going price averages $1.00 for a 1 1/2 inch petit four, unfilled. They do not have to be filled, and I think poured fondant is much easier than rolled fondant. You can do it =) and don't undercharge.
Here's a good recipe for poured fondant.
2 lb powdered sugar
1/2 cup water
1/2 cup corn syrup
4 oz white chocolate bark melted (the fake stuff works best)
1/2 tsp vanilla
1/2 tsp almond extract
Mix together first four ingredients in a pan over medium heat. Stir constantly til just heated through. Add extracts. Then you pour over cakes placed on a cooling rack over a jellyroll pan. Have cakes ready to coat before you begin. Reuse the icing by scraping back into the pan and reheating. But don't overcook!
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